Cinnamon Apple Dutch Baby
- PREP 10min
- COOK 25min
- TOTAL 35min
This extra-large fluffy Dutch baby pancake doubles as breakfast or dessert. I love serving it family-style, piled high with cinnamon apples. If you do not have cardamom, substitute with more cinnamon or add a pinch of freshly grated nutmeg.
Since ovens can vary slightly in temperature, checking the Dutch baby after 15 minutes of baking is a good idea. If the sides are puffed and beginning to turn brown, you might want to reduce the oven temperature a few minutes earlier. We like the tips of the sides to be dark brown but not burned.
You Will Need
Dutch Baby Pancake
3 large eggs
1/2 cup (65g) all-purpose flour
1/2 cup (120ml) milk
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 tablespoons butter
2 lemon wedges
Powdered sugar for topping
Cinnamon Apples
2 medium apples, cored and thinly sliced
1 tablespoon butter
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Directions
Position an oven rack in the lower third of the oven and make sure there is enough room above it for the pancake to rise above the skillet. Preheat the oven to 425°F (218°C).
Whisk eggs, flour, milk, 1 teaspoon of sugar, cinnamon, and the cardamom until blended. You can also use a blender.
Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Pile the ham and cheese into the middle of the skillet, leaving about 1 inch of batter uncovered around the edges so that the batter puffs up the sides of the pan while baking.
Slide into the oven and bake until puffed and golden, 16 to 20 minutes. Turn the oven temperature down to 300°F (148°C) and cook for an additional 5 minutes to fully set.
While the Dutch baby cooks, melt butter in a wide skillet over medium heat. Toss in the apples, sugar, cinnamon, and cardamom. Cook, tossing them around the pan, until desired softness. We cook for 5 to 8 minutes until the apples are tender but still have a little bit of crunch.
Serve family-style topped with cinnamon apples, a squeeze of lemon juice, and some powdered sugar dusted on top.
Adam and Joanne's Tips
- Cardamom can be substituted with a pinch of fresh ground nutmeg.
- The base recipe has been inspired and adapted from Florence Fabricant’s recipe
- The nutrition facts provided below are estimates.